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    CR's The Restaurant

    3.6 (202 reviews)

    CR's The Restaurant Photos

    Business Info

    CR'S THE RESTAURANT ATMOSPHERE

    What's the vibe?
    Moderate noise
    Live music
    Classy
    Good for groups

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    Recommended Reviews - CR's The Restaurant

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    Ara A.

    3 stars for portion size and value 3.4 stars for taste Started with the wedge salad sub goat cheese for blue cheese. The pancetta was delivered and a nice twist to a wedge. For lunch I had the Mediterranean shrimp dish was super small and had 4 shrimp for $20. Taste was a very basic olive oil white wine coating on the spaghetti. Hubby had the salmon, wasn't a great piece as it was the tail end and he ordered it med rare but it was definitely more cooked. Lots of potential here, but it needs work.

    Decorated for the holidays!
    Diane C.

    11/27/21: LOVE CR's Restaurant! CR's was literally steps from our hotel. CR's is very romantic and cozy. The interior has rustic decor along with fireplaces. CR's was decked out with wonderful Christmas decor! Our server brought over water and the yummiest of petite breads. The restaurant did have a lovely wine list. However, I opted for a Pomegranate Mocktail that was a little sweet, but good. We shared Clam chowder, Crab cakes and a very large Greek salad. The Crab cakes were Huge and Fabulicious!!' The Greek salad was so large, that we brought it back to the hotel. The food is phenomenal!!!! Restaurant prices are a little on the pricey side, but totally worth it!!!!!! A large parking lot is available. Definitely recommend CR's!!!

    Crab-cakes (over a fried green tomato which was delish)
    Theresa P.

    Great dining experiences, but stopped in for Happy Hour in the Bar/Lounge. Delightful bites, great prices, wonderful atmosphere and perfect service!

    Duck

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    5 months ago

    Always great food, service and for us, gluten free options. They have yummy drinks too!

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    2 years ago

    Went with a large group on a weeknight. Food was good and I like the decor inside. A little pricier than expected.

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    1 year ago

    Fine dining, a bit pricey, but perfect for a special night. Love the bar area for a more casual dinner.

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    2 years ago

    Tenderloin was choice not prime. No flavor. Not worth $52. Waitress was great though.

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    2 years ago

    All of it, the food awesome! The service impeccable! Ambiance overwhelming. You can't get a better experience! I love this place!

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    Food, 10 Drinks, 10…read moreService, 10 Ambiance, 9 We dined here on the coldest night in January and, the roaring fire and top shelf martini hit the spot. Get a full portion of the Bolognese, and go home fat & happy.

    I dined here on Christmas Eve, and I have to say it was one of the best meals I've had in New…read moreHampshire (and I lived there most my life). The Parker House rolls were savory warm perfection and a great way to start the meal. My entree, the gnocchi with duck confit was one of the best things I've ever tasted (though very rich--I had to bring half home). And I tasted my dining companion's duck breast an it was also delicious (which they concurred in thinking). The dessert special was a sticky toffee pudding with bananas foster ice cream and peanut butter magic shell and I wish I could eat it every day. The only downsides were that (1) I didn't love the dessert cocktail (which was also absent a garnish), but it could also very well be personal preference and it was only $7, (2) it was freaking freezing in the restaurant. We were seated in a corner that didn't seem to have any baseboard heaters, and even though we weren't far from the fireplace, there was so little insulation on the windows we were all egregiously uncomfortable. The service was great, with the waitress very helpfully answering all our questions and brining each course with perfect timing. The food itself is on the expensive side, though I thought the drinks were normal for a nice restaurant (my other drink, which I enjoyed, was $13). But for the quality of the food, it's hard to complain.

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    Vino E Vivo - Olives

    Vino E Vivo

    4.9(60 reviews)
    5.0 mi

    What a lovely restaurant. Just for a tip if you find the apothecary it's down the stairs right…read moreafter it. We did have a little bit of trouble finding it but that was kind of fun. Reservations recommended we were seated at a beautiful table for two right near the bar and started off with a Pinot noir and a cabernet. Both wines were delightful. For appetizers we had the braised lamb crepe and the octopus... Both dishes were delicious, presented well with sauces to die for. Followed by the pasta dish and the duck. These were the best dinners of the year for us. The blending of flavors were fantastic and it was augmented by the owner coming over and talking to us about how the food was prepared. I won't bore you with all the details but the octopus is slow boiled for 5 hours.. complete with wine. Corks it was tender and delicious with the Mediterranean flair. We go out to eat our fair share from high end to diners anywhere. The food is well prepared and delicious... This was the top for the year! From the service to the presentation to the wine to the ambiance, everything is top notch here. I will provide a warning. You will drop a pretty penny if you partake in all the courses, but we thought it was well worth it. Thank you to the staff and ownership. We enjoyed our evening.. a true date night.

    So, we finally got to try the chef's table, or "Chef's Whim" as it's officially titled. Eight…read morecourses. In addition to the food, we added the suggested alcohol pairings. I say alcohol because it wasn't all wine but ... since it's a bit of a surprise in terms of what actually appears I'll just leave it at that. However, as to the food ... I'll give a taste, a flavor, a wisp of a whisper of the full culinary adventure. For complete details, see your local sous chef! Here's what we had. In the middle of my photo collage, a blood sausage slider with fennel/jalapeño sauce on toasted brioche bun. Then clockwise from top left - cornbread with maple glaze in a Barbie sized personal cast iron skillet; beet salad with goat cheese half spheres; a dessert tray of black apple cake with hay ice cream (yes, seriously), chamomile pot de creme and a duck fat beignet; an assortment of ice creams - fenugreek, fennel/maitake mushroom/burnt hazelnut (all tasted fabulous and in each you could taste the listed flavors); entree of duck and wild mushroom tart; white bean soup and finally a pasta dish of ravioli with two fillings. Just a note on what it would take to make it yourself. See that hexagonal white blob on the bottom row, middle pic? That's a potato foam. Forgive me for not recalling the full procedure but the prep is roughly 7 hours long. First, the cut potatoes are cooked in a sous vide for 2 hours so that no moisture is added to them. Then a succession of ricing, smoking, drying, undrying, mashing, placing in a foam machine that looked like a whipped cream dispenser and boom - a tiny dollop of potato. It tasted great. But man - that's a lot of effort for a mouthful of potato. I don't think I'll be trying it at home. Over two hours of eating and chatting. I brought a couple of my restaurant-based cartoons as my personal thanks for the meal and was shocked that Justin, their sommelier, had done a cartoon of his own ahead of time for me! Just stick to wine, Justin - I don't need any MORE competition with my magazine editors ... With Dylan ably providing the primary chef duties and Amaya and Justin handling the booze, the meal was a smashing success. The food pairings were masterfully chosen and timing of the dishes meant we were always primed for the next one. Although the succession of what I'd call dessert dishes made me start to feel like a Hobbit enjoying dessert, second dessert and then post seconds. As Anton Ego said in Ratatouille (and they have a cute Reme rat under glass on a shelf) "I shall be returning, hungry for more."

    Photos
    Vino E Vivo - Reservations for 2

    Reservations for 2

    Vino E Vivo - Melon dish

    Melon dish

    Vino E Vivo

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    CR's The Restaurant - newamerican - Updated May 2026

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